Chicken · 30 min
Seared Rosemary Chicken Thighs with Creamy Mushrooms & Peas
- 30 min
- 2–6 servings
- 650 kcal / serving
Tender chicken thighs sear to a light brown, then simmer in a creamy mushroom and pea sauce. The combination of garlic, onion, and parmesan creates a simple weeknight win that pairs well with a side of greens or potatoes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 lbchicken thighs, boneless skinless
- ½ lbcremini mushrooms
- ½ cupfrozen peas
- 1 clovegarlic
- 4 fl ozheavy whipping cream
- 1 ozParmesan cheese
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, butter, unsalted, rosemary, dried, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- ½ lbcremini mushrooms
- 1 clovegarlic
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
- 1 ozParmesan cheese
Frozen
- ½ cupfrozen peas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| cremini mushrooms | ½ lb | 1 lb | 1 ½ lb |
| frozen peas | ½ cup | 1 cup | 1 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Slice the mushrooms and set them aside in a bowl.
- Heat a skillet over medium-high heat until hot.
- Pat the chicken dry and season both sides with salt and pepper.
- Add butter to the skillet and melt it, then lay the chicken in a single layer and cook about 2 minutes per side until browned. Transfer to a plate and loosely cover with foil.
- In the same skillet, add the onion and garlic and cook until the onion softens, about 2–3 minutes.
- Add the mushrooms and cook until browned and tender, about 4–5 minutes.
- Rinse the peas under warm water in a colander to thaw.
- Return the chicken to the skillet with any juices, add the cream and spices, then cover and simmer until the chicken is cooked through, 8–10 minutes. Garnish with grated Parmesan and stir it in.
- Divide among plates, spooning the sauce over the chicken and mushrooms for serving.
Two tips
- Prep the onion and garlic while the chicken browns so you stay on track.
- Leftovers keep well in the fridge; reheat gently and spoon extra sauce over reheated chicken.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 56 g
- Carbs
- 15 g
- Fat
- 41 g
- Fiber
- 3 g
- Sodium
- 283 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.